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  1. poseidon

    QVIEW St. Louis Ribs

    So I thought I'd add a Rack of Lamb to the smoker cause it felt so empty. Rubbed it down with Stone Ground Mustard and one of those squeeze btls of Italian Herbs you get from the market. It is in the start of the 4th hour of smoke and the chips held up very well with a slow constant blue smoke...
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    rack.jpg

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    mac.jpg

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  5. poseidon

    QVIEW St. Louis Ribs

    2hrs in and now DUTCH's BEANS go in for some smoke and heat...
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    2hrs.jpg

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  7. QVIEW St. Louis Ribs

    QVIEW St. Louis Ribs

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  8. poseidon

    QVIEW St. Louis Ribs

    So the weekend was supposed to be spent installing a new exhaust on my car, and due to circumstances out of my control, this would not be the case. So I sat for a bit and wallowed in my own self pity while staring at my neglected SMOKE VAULT. It then hit me like an 18 wheeler, that this cannot...
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    thin blue line.jpg

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    in smoker.jpg

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    on grate.jpg

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    seasoned.jpg

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    dry ribs.jpg

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    mac cheese.jpg

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    dutch's beans.jpg

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    marinate.jpg

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    membrane off.jpg

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  18. poseidon

    I Like Big Butts

    Color looks good on the Pork in the finished product!
  19. poseidon

    Smoked my first Spatchcocked Turkey....

    Did you Spatchcock the bird this time or leave it whole for the smoker? Doing same for Thanksgiving up at girlfriends parents farm.
  20. poseidon

    FINISHING SAUCE (for Pulled Pork)

    This weekend being the first REAL WEEKEND of the 2011 Professional Football Season, I have a 5lb Boston Butt/3 full racks babys/4lb flat brisket, got everything for the finishing sauce, CANNOT WAIT!!!... thanks for the recipe!!!
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